Fregola is one of Sardinia’s most distinctive and ancient pasta varieties, instantly recognizable by its unique form of small, irregular toasted semolina balls. Handcrafted by rubbing semolina water mixture in a large earthenware bowl (scivedda) and then oven-toasted, it acquires a characteristic rough texture and a deeply nutty, intense flavor. This porous consistency makes Fregola the ultimate vehicle for absorbing rich Mediterranean flavors. It is most famously served as Fregola con Arselle (with fresh local clams), simmered gently like a risotto in a rich seafood broth infused with garlic, white wine, and fresh parsley, or paired with robust meat ragùs.